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Halloumi, courgette, green bean and tomato salad recipe

26 ratings

With only 10 mins cooking, this colourful salad is the perfect summer dish. Halloumi with a hint of chilli, fresh courgettes, green beans and tomato combine perfectly for a wonderful mixture of textures and tastes. Finish with a drizzle of homemade dressing. See method

Serves 4
5mins to prepare and 5mins to cook
461 calories / serving
Vegetarian

Ingredients

3 courgettes, sliced into ribbons
4tbsp extra-virgin olive oil
500g Halloumi Lighter cheese
¼ tsp chilli flakes
90g mixed leaf salad
250g (8oz) green beans, blanched
250g (8oz) cherry or baby plum tomatoes, halved
15g basil, finely chopped
1 small garlic clove, finely chopped
1 1/2tbsp red wine vinegar
toasted wholemeal pitta bread triangles, to serve

Each serving contains

Energy
1915kj
461kcal 23%
Fat
33g 48%
Saturates
16g 82%
Sugars
6g 6%
Salt
3.9g 65%

of the reference intake
Carbohydrate 6.6g Protein 33.8g Fibre 4.7g

Method

Heat a griddle pan until hot. Drizzle the courgette with a tablespoon of olive oil, season and cook until lightly marked on each side. Set aside.
Slice the halloumi into 12 even slices and sprinkle with the chilli flakes. Cook the slices in the hot griddle pan for 1-2 minutes on each side.
Divide the salad leaves between four plates and top with the blanched beans and cherry tomato halves. Add some courgette slices and 3 pieces of halloumi to each plate.
Make the dressing by mixing the remaining olive oil, basil, garlic and vinegar together. Season and drizzle a little over each salad. Serve with triangles of toasted pitta bread.

See more Salad recipes